Chicken & Spaghetti Squash

Sometimes used as a healthy substitute for long strands of pasta, spaghetti squash combines with chicken and mushrooms to make a delicious tomato-based casserole recipe.

Chicken & Spaghetti Squash
Servings: 6 Prep 20 mins Bake 350°F 1 hr Cook 11 mins


  • 1 spaghetti squash (about 4 pounds)
  • 2 tablespoons olive oil
  • 10 ounces sliced white mushrooms
  • 3 cloves garlic, thinly sliced
  • 2 cans (14.5 ounces each) Italian-seasoned diced tomatoes
  • 3 bonesless, skinless chicken breasts (about 1-1/2 pounds), cut into 1-inch pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup fresh basil leaves
  • 1/2 cup grated Parmesan cheese

Make It

1. Heat oven to 350 degrees F.

2. Cut squash in half lengthwise. Scoop out seeds with a spoon and discard. Place squash halves, cut-side down, in a 13 x 9 x 2-inch baking dish and add 1/2 cup water. Cover tightly with foil; bake at 350 degrees F for 50 to 60 minutes, until tender.

3. While squash is baking, make sauce. Heat olive oil in a large nonstick skillet over medium-high heat. Add mushrooms and garlic; saute 5 minutes, stirring often. Stir in tomatoes, chicken, salt and red pepper flakes. Cook 6 minutes, uncovered, over medium heat, stirring, until chicken reaches 160 degrees F on an instant-read thermometer. Tear basil into bite-size pieces; stir into sauce.

4. To serve, carefully remove cooked squash from baking dish and shred with a fork into strands. Place in a large bowl. Divide among plates and top with chicken mixture. Sprinkle with cheese and serve.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 292, Fat, total (g): 10, chol. (mg): 69, sat. fat (g): 9, carb. (g): 21, fiber (g): 5, pro. (g): 30, sodium (mg): 714, Percent Daily Values are based on a 2,000 calorie diet.